Silver cloud

silver cloud
12 Item


Coconut cream cheese frosting


1.Preheat oven to 170°C/340°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in extract and egg. Drop ¼ cups of mixture into paper cases.
4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make coconut cream cheese frosting, beat butter, cream cheese and liqueur in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.
6.Spoon frosting into large piping bag fitted with a large fluted tube. Pipe a generous swirl of frosting on cold cakes; sprinkle with silver sprinkles. Top cakes with large silver cachous.

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